Spicy Rice Stuffed Bell Peppers (Vegan)


Spicy Rice Stuffed Bell Peppers Image

This dish – spicy rice stuffed bell pepper is a delicious vegan twist on the classic stuffed bell pepper recipe. Prepared in the classic one-pot cooker a cast-iron Dutch oven.

Make no mistake this recipe is for everyone who loves stuffed peppers.

Serve as a meal or as an accompaniment alongside your favorite dish.

Spicy Rice Stuffed Bell Peppers Recipe

With 6 serves, the quick preparation time of 15 minutes followed by around 50 minutes of cooking time you will be sitting down these delicious vegan stuffed bell peppers in around an hour.

Peppers – choose your peppers carefully. You will be cutting the stork off and the peppers need a flat bottom. As they are required to stand alone when being served.

Rice – any short grain rice white or brown will work in this recipe. The sticky Aborio type works the best because it helps all the stuffing stick together.

Dutch Oven – I used plenty of olive oil to cover the bottom of the Dutch oven to make sure the peppers do not stick to the bottom.

You can also cover the bottom with parchment paper then smear it with oil before adding peppers to the oven.

What Are the Ingredients for Spicy Rice Stuffed Bell Peppers

1 cup mushroom, diced
4 cups cooked sticky rice (I use Arborio risotto rice)
6 green bell peppers
1 cup tomato sauce
Sea salt and black pepper to taste
2 large red onions, chopped
1/2 cup tomatoes, chopped
1/2 cup zucchini, chopped
4 garlic cloves, minced
1 tsp ginger, minced
1 tbsp parsley, minced
1 tsp mint, minced
1 tsp paprika
1 tsp cayenne pepper
1 cup tofu, crumbled
1/2 cup tomatoes, cut into wedges

How to Make Spicy Rice Stuffed Bell Peppers

Pre-cook sticky rice to equal 4 cups.

Preheat a conventional oven to 375 degrees.

In a bowl, combine the cooked rice, zucchini, mushroom, mint, paprika, cayenne, sea salt, chopped tomatoes, tomato sauce, tofu, onion, ginger, garlic, onion, and mix well.

Cut the stem off the peppers and remove the seeds and flesh from inside.

Place your bell peppers inside your Dutch oven to make sure there will be room for the lid go on. If the peppers are too high they will stick to the lid upon removal and you will end up with a huge mess.

Stuff the bell peppers using the rice mixture.

Coat the bottom of your Dutch oven with olive oil – helps prevent sticking.

Add them onto a cast-iron Dutch oven. Add one tomato wedge on top of each bell pepper.

Cover with a lid. Cook for 35 to 40 minutes.

To brown the tops of the spicy stuffed peppers, you can remove the lid from the Dutch oven and cook for a further 10 minutes.

Use long-handled tongs to remove pepper from the Dutch oven as it will be hot and you do not want to burn your hands.

Serve warm garnished with chopped fresh parsley, vegan cheese, vegan yogurt, and/or vegan sour cream.

Ingredient Variations

For added protein, you could replace half (or all) the rice for Quinoa. You could also add some lentils for a little more protein.

Spicy Rice Stuffed Bell Peppers Image

Spicy Rice Stuffed Bell Peppers (Vegan)

Yield: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Vegan - Spicy Rice Stuffed Bell Peppers cooked in a Dutch Oven

Ingredients

  • 1 cup mushroom, diced
  • 4 cups cooked sticky rice (Arborio)
  • 6 green bell peppers
  • 1 cup tomato sauce
  • Sea salt and black pepper to taste
  • 2 large red onions, chopped
  • 1/2 cup tomatoes, chopped
  • 1/2 cup zucchini, chopped
  • 4 garlic cloves, minced
  • 1 tsp ginger, minced
  • 1 tbsp parsley, minced
  • 1 tsp mint, minced
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 cup tofu, crumbled
  • 1/2 cup tomatoes, cut into wedges

Instructions

Pre-cook sticky rice to equal 4 cups.

Preheat a conventional oven to 375 degrees.

In a bowl, combine the cooked rice, zucchini, mushroom, mint, paprika, cayenne, sea salt, chopped tomatoes, tomato sauce, tofu, onion, ginger, garlic, onion, and mix well.

Cut the stem off the peppers and remove the seeds and flesh from inside.

Place your bell peppers inside your Dutch oven to make sure there will be room for the lid go on. If the peppers are too high they will stick to the lid upon removal and you will end up with a huge mess.

Stuff the bell peppers using the rice mixture.

Coat the bottom of your Dutch oven with olive oil - helps prevent sticking.

Add them onto a cast-iron Dutch oven. Add one tomato wedge on top of each bell pepper.

Cover with a lid. Cook for 35 to 40 minutes.

To brown the tops of the spicy stuffed peppers, you can remove the lid from the Dutch oven and cook for a further 10 minutes.

Use long-handled tongs to remove pepper from the Dutch oven as it will be hot and you do not want to burn your hands.

Serve warm garnished with chopped fresh parsley, vegan cheese, vegan yogurt, and/or vegan sour cream.

Notes

Make these your own by adding other diced or grated vegetables. Garnish with any topping you prefer.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 277

Nutritional details are calculated from the ingredients used in this recipe. You should calculate nutritional values based on ingredients you have access to.

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To Finish – Spicy Rice Stuffed Bell Peppers

I hope you enjoy my ultimate Vegan spicy rice stuffed bell peppers prepared in the ultimate one-pot cooker – the classic Dutch ovenOpens in a new tab..

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